Prosciutto-Wrapped Chicken with Spring Vegetable Risotto

This dish takes inspiration from classic Italian saltimbocca, where tender chicken is wrapped in a blanket of savory prosciutto. The salty, crispy prosciutto not only coats the chicken but also gets folded into a creamy vegetable risotto, ensuring every bite is packed with flavor.

Paired with a vibrant risotto primavera loaded with spinach, grape tomatoes and Parmesan, this meal is a comforting yet elegant dinner that comes together in under an hour. Perfect for a special weeknight or a weekend dinner party.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. In a medium pot, bring 4 cups of water and the chicken stock concentrate to a boil. Once boiling, reduce the heat to low to keep the stock warm. Meanwhile, thinly slice the garlic cloves crosswise. Halve, peel and mince the shallot. Cut the grape tomatoes in half lengthwise. Pick the sage leaves from the stems; add the stems to the warm stock and set the leaves aside.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the minced shallot and sliced garlic, cooking until softened, about 1-2 minutes. Stir in the Arborio rice and cook until translucent, 1-2 minutes. Begin adding the warm stock ½ cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process until the rice is al dente and creamy, about 30-35 minutes.
3. While the risotto cooks, pat the chicken breasts dry with a paper towel. Lay 2 slices of prosciutto side by side on a flat surface. Place one chicken breast at one end and roll the prosciutto tightly around the chicken. Repeat with the remaining prosciutto and chicken breast. Set aside any leftover prosciutto.
4. Heat another drizzle of oil in a medium ovenproof pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until golden brown, about 2 minutes per side. Transfer the pan to the oven and roast until the chicken is firm and no longer pink in the center, about 15 minutes. If your pan isn’t ovenproof, transfer the chicken to a small baking dish before roasting.
5. When the risotto is about 5 minutes from being done (the rice should be slightly shy of al dente), stir in the halved tomatoes and spinach. Cook until the spinach has wilted and the tomatoes have softened, about 5 minutes. While the vegetables cook, thinly slice the reserved prosciutto.
6. Once the vegetables are tender, stir the sliced prosciutto, 1 tablespoon butter and Parmesan cheese into the risotto. Add any juices from the chicken pan as well. Season with salt and pepper to taste. Slice the cooked chicken breasts crosswise. Divide the risotto among plates, top with the sliced chicken and garnish with the reserved sage leaves.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. You can substitute with Carnaroli or Vialone Nano rice.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. If you don’t have a thermometer, cut into the thickest part to check that it’s no longer pink.

Can I make this dish dairy-free?

Yes, you can omit the Parmesan and butter or use dairy-free alternatives. The risotto will still be flavorful from the prosciutto and stock.